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Italian-Style Pot Roast
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Italian-Style Pot Roast

3 Hr(s) 5 Min(s)
20 Min(s) Prep
2 Hr(s) 45 Min(s) Cook
Healthy Living
Sprinkled with Parmesan and served with polenta, this Italian-Style Pot Roast will have you looking forward to Sunday dinner all weekend long.
What You Need
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8 servings
Original recipe yields 8 servings
2 tsp. oil
1 boneless beef chuck eye roast (3 lb.)
2 small onion s, cut lengthwise in half, then sliced crosswise
2 cloves garlic, sliced
1/4 cup chopped fresh parsley, divided
2 cans (15 oz. each) great Northern beans, drained
1 can (28 oz.) diced tomatoes, drained
4 large carrot s, peeled, cut into 1-inch-thick slices
3/4 cup pitted Kalamata olive s, cut in half
1 can (14.5 oz.) 25%-less-sodium beef broth
1/2 cup A.1. Original Sauce
1/4 cup KRAFT Grated Parmesan Cheese
4 cups hot cooked polenta
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Let's Make It
1
Heat oven to 350ºF.
2
Heat oil in ovenproof Dutch oven or large deep skillet on medium-high heat. Add meat; cook 4 min. on each side or until browned on both sides. Remove meat from pan, reserving drippings in pan. Add onions and garlic to reserved drippings; cook and stir 5 min. or until onions are crisp-tender. Remove from pan.
3
Return meat to Dutch oven; top with onion mixture and 2 Tbsp. parsley. Add beans, tomatoes, carrots and olives to pan. Mix broth and steak sauce; pour over meat. Cover.
4
Bake 2-1/2 hours or until meat is done (160ºF). Sprinkle with cheese and remaining parsley. Serve with polenta.
Kitchen Tips
Tip 1
How to Make a Thicker Sauce
Prepare recipe as directed. Remove cooked meat from pan. Strain sauce; place vegetables in bowl. Return sauce to pan. Cover meat and vegetables to keep warm. Mix 1 Tbsp. each cornstarch and water. Bring sauce to boil; stir in cornstarch mixture. Cook and stir 1 min. or until thickened. Serve with meat and vegetables.
Tip 2
Make Ahead
Recipe can be made ahead of time. Prepare as directed, but do not top with cheese or remaining parsley. Cool, then cover with foil and refrigerate up to 24 hours. When ready to serve, bake, covered, in 350ºF-oven 30 min. or until heated through. Sprinkle with cheese and remaining parsley. Serve with polenta.
Tip 3
Note
If you don't have an ovenproof Dutch oven, you can bake the meat in a 6-qt. casserole instead.
Nutrition
Calories
650
Calories From Fat
0
% Daily Value*
Total Fat 12g
15%
Saturated Fat 3g
15%
Trans Fat 0g
Cholesterol 75mg
25%
Sodium 880mg
38%
Total Carbohydrates 93g
34%
Dietary Fibers 11g
39%
Sugars 10g
20%
Protein 40g
80%
Vitamin A
160%
Vitamin C
25%
Calcium
15%
Iron
45%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
8 servings
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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